Good morning you wonderful lot! Hope everyone’s well. It has been a manic week and not in a good way, everyday so far we have had to go out for something, the main thing being a private matter that because of the issue could end up becoming a legal matter that might refrain me from disclosing anything at the moment, but what I can say is that it’s been very stressful trying to get the issue sorted (which from what I’ve said has not been achieved). We’ve also been getting Christmas presents whilst my dad has had a couple days off from work as we won’t be seeing him much over the next month as he’ll be working 24/7 until Christmas, and then we’ve had back to back appointments that we’ve had to attend for various things. So we’ve been crazily busy since I posted last week, and with Christmas fast approaching, it doesn’t seem like things are going to be slowing down anytime soon, which brings me to this weeks post…
As we’ve been busy, we’ve needed something quick and easy to make for dinner and a meal that has become a favourite for us to make and just also happens to be cheap is a Stir-Fry. The Stir-Fry is one of the most popular dishes in Chinese cuisine. It is usually loaded with delicious ingredients like chicken, noodles, bell peppers, broccoli and mushrooms, but you can adapt it to your own liking by using pork, prawns or if your like me and can’t eat and/or don’t like meat, I either use Quorn Chicken or just simply add more vegetables. And I thought I would share with you the recipe that me and my family use for a quick meal on busy days, just like we’ve had this past week.
Quorn ‘Chicken’ Stir Fry With Noodles
Ingredients
- 250g Dry Egg Noodles
- 1 Tablespoon Sesame Oil (or more to taste)
- 1 Tablespoon Sunflower Oil
- 1 Onion, sliced thinly
- 100g Pack Baby Corn
- 4 Mushrooms, thickly sliced
- 1 Red, Orange or Yellow Pepper, cut into strips
- 150g Quorn Chicken Pieces
- 2 Carrots cut into batons
- 2 Garlic Cloves, grated
- 2cm Ginger, grated
- 100g Mangetouts
- 1 Cup Broccoli Florets
Sauce
- 2 tbsp Dark Soy Sauce
- 1 tbsp Oyster Sauce
- 1/2 Fresh Lime
- 1/2 tsp Brown Sugar
- 1/4 tsp White Pepper
Instructions
Start by preparing all the vegetables and measuring out the rest of the ingredients. (This is a huge time-saver, especially if your in a rush).
Combine the ingredients for your sauce and place to one side.
Next, put the noodles in a large sauce pan and cover with boiling water. Boil the noodles for 4 minutes. Make sure you gently tease them apart with a fork or they will all cook together in a big clump.
After 4 minutes, drain the noodles in a sieve. Return to the pan and toss with a little sesame oil to prevent the noodles from sticking together.
While the noodles are cooking, put a wok (or a large frying pan) over a high heat and drizzle a little oil into the wok.
Add the Onions, Baby Corn, Mushrooms, Peppers, Broccoli and Quorn pieces and stir fry for 2 minutes.
Add the Carrots and fry for a further 2 minutes. Then, add the Ginger and Garlic and fry for a further minute. Lastly, add the Mangetouts
Add the drained noodles and Sauce mixture and fry for 1 more minute.
Give everything a good toss to ensure the sauce spreads evenly and the chicken heats through. Serve with extra garnish, grab a fork and enjoy!
*Stir-Frys are made quite a lot in our home, most often using different variations of vegetables, and this recipe especially is a favourite that we tend to revert back to at least a couple times a month, not only is it healthy but it’s easy for my mum to digest as she suffers with Gastroesophageal reflux disease (also known as GERD or Acid Reflux Disease), and certain foods can be more triggering than others, so if you decide to have a go at making this meal and suffer with the same condition, depending on whether any of the ingredients trigger your Acid reflux you may have to make some amendments/changes to the recipe to benefit your health.*
Thank you for visiting my blog and checking out today’s post, I hope you all have a lovely week and I shall see you next time.
Peytons View 